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Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter Recipe

Recipe by: RyanVF

"About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook10 m
  • Ready In40 m
  • 1Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
  • 2Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
  • 3Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
  • 4Remove from heat and stir in the Key lime juice mixture until melted.
Ingredients
  • 4 servings
  • 558 cals
  • 1/2 cup butter, softened
  • 1 tablespoon hot pepper sauce
  • 1 1/2 tablespoons key lime juice
  • 2 tablespoons butter
  • 2 pounds medium Key West pink shrimp, peeled and deveined
  • 4 small spiny lobster tails, meat removed from shell and coarsely chopped
  • 1 pound fresh mushrooms, sliced
  • 1 1/2 teaspoons minced garlic
  • 1/4 cup white wine
Nutrition

Amount per serving ( 5 total)

  • Calories:
    558
    28%
  • Fat:
    31.6
    49%
  • Carbs:
    6.2
    2%
  • Protein:
    59.1
    118%
  • Cholesterol:
    486
    162%

Based on a 2,000 calorie diet

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